Instruction manual

Tested for you in our cooking studio en
39
Tips on roasting and braising
Grilling
Here, you can find information on grilling poultry, meat
and fish, as well as toast. You can find the ideal settings
for certain dishes in the settings tables.
Grilling with circo-roasting
Circo-roasting is very well suited to the preparation of
whole poultry and fish, in addition to meat, e.g. roast
pork with crackling.
Poultry
For duck or goose, pierce the skin on the underside of
the wings. This allows the fat to run out.
If using duck breast, score the skin. Do not turn duck
breasts.
When you turn poultry, ensure that the breast side or
the skin side is underneath at first.
Poultry will turn out particularly crispy and brown if you
baste it towards the end of the roasting time with butter,
salted water or orange juice.
Turkey, drumstick wire rack 2 ‚ 160-170* - 25+25
Turkey, whole, 3-4 kg wire rack 2 ‚ 160-170* - 15+10
Turkey, whole, 4,5-12 kg wire rack 2 ‚ 160-170* - 12+12
Turkey, whole, 5 kg wire rack 1 ‚ 140-150 2 120-150
170-180 - 30-40
Meat dishes
Meat loaf cookware, uncovered 2 ‚ 170-180* - 20+35
Meat loaf, 1 kg cookware, uncovered 2 ‚ 190-200 1 70-80
Casserole
Diced meat (beef, pork, lamb) cookware, covered 2 ‚ 140 - 60+120
Braising steak cookware, covered 2 ‚ 140 - 65+120
Chicken pieces (boned) cookware, covered 2 ‚ 140 - 70+110
Complete meal
With beef wire rack + wire rack + universal pan 4+1 ‚ 160, then
200 (york-
shire pud-
ding)
- weight of
meat (see
table above)
+ 15-25 for
yorkshire
pudding
With chicken wire rack + wire rack + universal pan 4+1 ‚ 180 - weight of
chicken (see
table above)
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in mins.
* Preheat
The cooking compartment becomes
very dirty.
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
The crackling is too thin. Increase the temperature or switch on the grill briefly at the end of the roasting time.
The roast looks good but the juices
are burnt.
Next time, use a smaller roasting dish and add more liquid if necessary.
The roast looks good but the juices
are too clear and watery.
Next time, use a larger roasting dish and add less liquid if necessary.
The meat gets burned during brais-
ing.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.